Pecan-crusted Fish

Main Course

Recipe courtesy of Susan Ford,Publisher Louisiana Kitchen & Culture 

Serves 4

Ingredients: 
  • four 4 - 6 ounce pieces of white fish, firm white flesh, U.S. wild-caught
  • ​1/2 cup finely ground pecans
  • ​1 teaspoon Creole seasoning
  • ​2 tablespoons butter, melted
  • ​1 - 2 cloves garlic, pressed or finely minced
  • salt and pepper to taste
  • ​Lemon wedges as needed

Pecan-Crusted Fish

 

Click image to enlarge
Method: 

Preheat oven to 400˚F.

​Rinse fish and pat dry. Mix pecans, Creole seasoning, butter, garlic, and salt and pepper to taste. Place fish on a baking dish large enough to accommodate all four pieces without touching. Top each piece with pecan mixture, dividing equally. Bake until fish flakes with a fork, approximately 10-12 minutes for 1" thick filets.

Serve at once; pass lemon wedges as desired.

Similar Recipes by course
Pan-Fried Pork Chops with Roasted Green Beans and Pecans Fettuccine with Seafood Cream Sauce Jalapeno-Honey Steak Crawfish Maque Choux Shrimp Scampi with Crunchy Breadcrumbs Chicken and Dumplings
Blackened Shrimp Alfredo Linguine with Shrimp and Clams Instant Pot Smothered Okra and Tomatoes with Shrimp and Andouille Shrimp and Scallop Tostadas Veal Milanese with Salsa Rosa Ayesha’s Chicken Parmesan

Louisiana Recipes Weekly



 

Every Thursday you'll receive new recipes, events & festivals and more. See archive